Jacques Pépin’s Complete Techniques
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Product Description
The fully illustrated bible of cooking techniques from the world’s best-known French cook is now in paperback and in one volume for the first time ever.
From a master chef and the current co-star (with Julia Child) of the hit television series “Cooking at Home,” comes everything the home cook needs to perfect his or her kitchen skills-helped by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin’s toothsome and time-tested recipes offer budding chefs the opportunity to place lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook’s library.
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Our copy is missing pages ~230-280. In its place are pages 376-420. The pages after p280 are out of order throughout the book, though they all seem to be there.
This is a fantastic book. I just wish we had the asparagus recipes on page 276.
Reader’s Rating: 1 / 5
Fantastic book, no colour photos inside though!
Also, paid extra to speed up manner of language – this didn’t take place.
Reader’s Rating: 4 / 5
A very practical guide helps re-sharpen your skills and more vital it re-visits many regularly forgotten classical techniques.
Reader’s Rating: 5 / 5
I’m a pretty excellent cook and went to culinary school. I’m also keen to learn everything I can. I’m hardly a snob when it comes to food and preparation. I also read a lot of cooking non-fiction.
I like Jacques Pepin. I reflect he’s the name man and am currently reading his biography. So, it pains me to give this review, but I gotta be honest, this book sucks. The descriptions are way too brief and half the techniques in here are completely useless with today’s cooking. Tremendously disappointing.
Want a real perfect technique book? Check out La Varenne Pratique by Anne Willan or The Professional Chef from the CIA.
Sorry Jacques.
Reader’s Rating: 1 / 5
I am an internationally traveling foodie cookbook collector who likes to cook. My child has just turned 13 years ancient, and is interested in learning to cook. Like many teenagers, she is torn between wanting to try things on her own, and being shown by her mama. Jacques Pepin’s Perfect Techniques was affordable, is brilliant in “spoon-feeding” knowledge with clear information and acceptable photos, and allows my child to learn how to cook by herself with Jacques to guide her like an uncle giving advice by her side. The recipes are classic but extremely do-able, and are paired with techniques which produce results that look like dishes served in the finest restaurants. We have never seen a Jacques Pepin cooking show, but with his Perfect Techniques book, the pictures and instructions are clear enough that my daughter feels that she can accomplish anything. Everything is open simply and clearly. His book de-mystifies french cuisine and culinary techniques–Perfect Techniques is a culinary magic book open like a “How to tie your Shoe Laces” tutorial.
This Summer, my daughter will be cooking with “Grandpere” Jacques, and throwing luncheons and teas for her friends in the garden, in Hawaii. She will be helped by “Aunt Martha” with decor thoughts and perhaps some colorful sample presentations. For persons who read additional reviewers’ comments calling some of Jacques’ presentations “dated”, perhaps they might be dated in the sense of the legendary Peggy Guggenheim Museum in Venice, which is still loved by millions of people. We reflect that Jacques’ presentations add a charming dimension to the culinary endeavors.
My daughter is currently selecting recipes for her Alice in Wonderland tea party in the garden. Jacques has so many fun techniques and presentations! We, but, will be substituting asian Kanten (agar, a seaweed product regularly sold in sticks) for gelatin, and cutting (or where possible eliminating) sugar with KAL brand Organic Stevia Extract powder. (Sometimes, one needs the sugar for reasons additional than sweetness, so perfect elimination of sugar in recipes may cause issues.)
On advice of additional reviewers we also got the Anne Willan books, but we reflect that Jacques Pepin’s Perfect Techniques is just the right text for my daughter, after all. One reason is that, as delightful as Anne and her books are, her books are more intricate and therefore more daunting. Jacques makes everything seem simple and achievable in a few simple steps following the pictures. (For persons who want to revel in atmosphere, this might not be the book for you. This book’s presentation style is more like that of instructions for installing the battery in your new gadget. It seems to be written from a French perspective, which is to matter of factly, using brilliant techniques, efficiently prepare something divine, so that one can get on to reveling in the pleasure of eating the thing.) Another reason, which may not be applicable to additional readers, is that my teen and her teen friends are likely pore over the book with their floury hands, as they learn how to cook, and can feel free to do so with Jacques’ paperback book. Merci beaucoup, M. Pepin!
Reader’s Rating: 5 / 5